Cutting your own wood

@abarnette I do it all the time. Nothing to it. Not really sure what information you are looking for. 

I have lots of trees on my property, and have 2 wood burning stoves.  When a tree or limb comes down, the logsplitter come out and everything gets split and stacked.  If oak, I usually keep splitting a 'clear' section and split it into sticks about 1/2" by 1/2 inch and 18" long. Those usually get used for beef cooks. I also know someone who works at an orchard, so I have access to apple and peach as well, but those are smaller sized trimmings, so they get cut by loppers. And one coworker has a shagbark hickory, so I get some of that as well. 
Personally, I let everything dry before using, but that is because I have the time, space and volume to do that, but I have read you can burn it all green - I just never have. 

I have maple and dogwood in my yard. Always a branch to prune as needed. Couple of guys on here use just the bark from shagbark hickory. Oak and hickory are fine, though hickory is pretty strong. 

Here's a site with more info...
http://virtualweberbullet.com/woods.html

For more, just google smoking woods.

I back up to the woods and have ample amounts of Oak, Hickory, Maple, and Cherry. I tend to shy away from orchard trimmings, as they've often been hosed down with pesticides for years. 

This is one of the times I am all for certified organic

I just saw Your Own Wood, I cautiously clicked on this thread ....I get mine dumped in my driveway couple cords at a time , no fireplace just for cooking and firepits 

Bought a dead apple tree from a local for $40.  Cut it up and use it for all my cooks! Good to go for a few years.

Yeah, you dont want the dino oil burning off in your food. I run my saw turned way up on the oiler, oil is cheaper than bars. 

And don't forget the lowly Hackberry.  It is a fruit tree and this time of year just yells to be cut down as it hosts aphids and sprays sap just before the leaves drop.

It actually is very good smoking wood.  I found out about it from one of the local better eateries years ago!

I only use local wood. I go through way too much to buy bags at this point with the big offset.  I knock chunks off and keep them for my egg.